Penicillium Candidum (white mold) is used to ripen and flavor and flavor cheese. This mold powder provides moderate proteolytic activity, moderate lipolytic (aroma), medium- fast ripening time. Best know to deter the growth of mucor, but it can give a slight ammoniated taste. Can be combined with other penicillium candidum to reduce the chances of contamination. It is highly recommended to use this mold powder in combination with Geotrichum Candidum, to help prevent the skin from slipping of your finished cheese.

Directions: For the home cheesemaker using 2-4 gallons of milk, simply add 1/16 teaspoon of this to the milk at the same time you add culture. Also, just a pinch of Geotricum will help to develop a great rind.

Storage: Store in the freezer. Mold powder will last up to 2 years when stored properly. NOTE: This product is Certified Kosher OU